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Recipes
Mexican Dorito Casserole
By CindyBrown
1. Pre-heat oven to 350-f degrees
- 2 c. shredded cooked chicken
- 1 c. shredded cheese (or more if you are a cheese hound)
- 1 can cream of chicken soup
- 1/2 cup milk
- 1/2 cup sour cream
- 1 can Ro-tel tomatoes (canned tomatoes with jalepenos-mild)
- 1/2 packet taco seasoning (or more- to taste)
- Bag of doritos
Stuffed Zucchini
By CindyBrown
Preheat your oven to 400 (200C)
- 1 tbsp sour cream
- 1/4 to 1/2 tsp salt
- 1/4 tsp curry powder
- 1/2 tomato
- 1 tsp thyme
- 2 zucchinis
- 1 onion
- cheese
- pepper
- Optional: bacon
Chicken enchiladas with green chili sour cream sauce
By CindyBrown
1. Preheat oven to 350 degrees
- 10 soft taco shells
- 2 cups cooked, shredded chicken
- 2 cups shredded Monterey Jack cheese
- 3 Tbsp. butter
- 3 Tbsp. flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4 oz) can diced green chillies
Tater Tot Casserole
By CindyBrown
Preheat oven to 375 degrees F
- 1/2 pound ground beef
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 10 3/4 fluid ounces skim milk
- 1 teaspoon garlic salt
- 1 ( 14.5 ounce) can French style green beans
- 1/2 (32 ounce) package tater tots
Ham and Cheese Sliders
By CindyBrown
Preheat the oven to 350˚ F
- For the sandwiches:
- 24 slider rolls (mini Hawaiian rolls are also recommended, but I can’t find them in my area)
- 24 slices honey ham
- 24 small slices Swiss cheese
- Mayonnaise
- For the sauce:
- 1 1/2 tbsp. yellow mustard
- 8 tbsp. butter, melted
- 1 tbsp. finely minced onion (or 2 tsp. dried minced onion)
- 1/2 tsp. Worcestershire sauce
- Poppy seeds, for sprinkling
Oma's Sour Cream Chicken
By CindyBrown
Preheat oven to 375 degrees F
- 2 pounds chicken breasts or tenders (Oma prefers breasts)
- 1 1/2 cups of Pepperidge Farm Herbed Stuffing, the crumbles not the cubes (Oma accepts no substitutes)
- 1 cup (approximately) of full fat sour cream
- kosher salt
- freshly ground pepper
- garlic powder
- 1/2 cup unsalted butter, cubed
Jalapeno Popper Stuffed Chicken
By CindyBrown
1. Cook the bacon in a skillet over medium heat until crispy
- 1 8-ounce package cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 2 jalapeno peppers, seeded and minced
- 4 strips of bacon, diced
- 4 (6 ounce) skinless, boneless chicken breast halves
- 1 cup seasoned bread crumbs (I used regular bread crumbs and seasoned them with salt, pepper, garlic powder and onion powder)
- 1/4 cup vegetable oil
CHICKEN BROCCOLI SUPREME
By CindyBrown
In greased 13×9 pan, layer the broccoli and chicken, then set aside
- SAUCE:
- 1 – lb. fresh broccoli Break in pieces, and steam for 2 minutes.
- 3 cups cooked chicken breasts – Break up in small pieces
- 3 cups Grated Cheddar Cheese divided
- 2 tubes Ritz Crackers
- 1 stick melted butter
- 1 tablespoon poppy seeds
- 1/3 C. Butter melted
- 1/4 C. Cornstarch, dissolved in 1/2 C. COLD Water
- 1/3 C. Chicken Broth
- 1/4 tsp. Salt
- 1/4 tsp Pepper
- 2 Cups Milk
- 1 1/2 cups of the above Cheddar Cheese
Eggplant Parmesan
By CindyBrown
Preheat oven to 350 degrees F (175 degrees C)
- 1 eggplant, peeled and thinly sliced into 8
- Kosher salt
- 2 eggs, beaten
- 4 cups panko bread crumbs
- 6 cups homemade marinara sauce, divided
- 1 (16 ounce) package mozzarella cheese, shredded and divided
- 1/2 cup grated Parmesan cheese, divided
- 1/2 teaspoon dried basil
- Italian seasoning, to taste
- garlic powder, to taste
- pepper, to taste
Buffalo Chicken & Potato Casserole
By CindyBrown
Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray
- 1 1/4 lb boneless skinless chicken breasts, cut into 1-inch strips
- 1/3 cup buffalo wing sauce
- 6 cups frozen (thawed) southern-style hash brown potatoes
- 1 up ranch or blue cheese dressing
- 1/2 cup shredded Cheddar cheese (2 oz)
- 1 can (10 oz) condensed cream of celery soup
- 1/2 cup corn flake crumbs
- 2 tablespoons butter or margarine, melted
- 1/4 cup chopped green onions (3 to 4 medium)